1st Course Amuse-Gueule

Question 1

Kanpachi

Answer 1

A type of amberjack (Seriola rivoliana) prized for firm, fatty flesh. Common in Japanese cuisine (like sashimi).

Question 2

Leche de Tigre

Answer 2

“Tiger’s milk” — the citrusy, spicy marinade used to cure seafood in ceviche, typically made with lime juice, fish juices, chilies, and herbs.

Question 3

Hoja Santa

Answer 3

An aromatic Mexican herb (“sacred leaf”) with flavors of anise, sassafras, and black pepper. Used fresh for wrapping or flavoring.

Question 4

Sunchoke

Answer 4

Also called Jerusalem artichoke; a knobby root vegetable with a sweet, nutty flavor, often used roasted or puréed.

Question 5

Soubise

Answer 5

A classic French sauce based on slow-cooked onions (sometimes with cream or béchamel), very silky and sweet

Question 6

Lichen

Answer 6

A mossy, earthy-tasting organism, often foraged and fried for a crisp texture. Visually striking, lightly vegetal.

Question 7

1st Course Amuse-Gueule (1)

Answer 7

California Taco (red masa, kanpachi, cilantro, leche de tigre)

Question 8

1st Course Amuse-Gueule (2)

Answer 8

Spot Prawn Tartare (kiwi hott sauce, sunflower, hoja santa)

Question 9

1st Course Amuse-Gueule (3)

Answer 9

Venison Tartare (smoked sunchoke soubise, egg yolk jam, fried lichen, served on antlers)

Question 10

1st Course Amuse-Gueule Wine

Answer 10

Champagne Jean Laurent ‘Blanc de Blancs’ NV

Question 11

1st Course Amuse-Gueule Wine (Reserve Pairing)

Answer 11

Champagne Jacquesson ‘Cuvee 741’ Dégorgement Tardif NV